STUFFED TURKEY BREAST WITH MEXICAN CORN BREAD STUFFING
Courtesy of Lorenzo Ariza: A la Salsa
1 10-12 Lbs turkey
3 tb butter
1 onion chopped
2 garlic cloves chopped
2 stalks of celery
1 green apple
1/4 cup of raisins
2 Roma tomatoes peeled, seeded and chopped
2 chiles jalapeños
1/2 bch of cilantro
8x8 piece of corn bread cut into small squares.
Salt and pepper
For Ancho sauce
6 Ancho chiles seeded a cleaned and roasted
2 Pasilla chiles seeded, cleaned and roasted
2 Morita chiles seeded, cleaned and roasted
3 cloves of garlic
1/2 t spoon of cumin
2 tb spoons of Cider vinegar
2 Bay leaves
Bone turkey separating, breast, dark meat, bones, neck and giblets.
TURKEY STOCK: Rinse neck, giblets and bones from the turkey. Roast them in the oven until they are brown. Put them in a large pot. Add 1 onion 3 stalks of celery, 1 carrot 2 bay leaves, 2 cloves of garlic, and 8 peppercorns. Add cold water, enough to cover the bones. Simmer on a low fire until the bones and vegetables are very soft, falling apart.
STUFFING: Grind dark meat. Heat butter and fry onions, garlic and celery. Add ground turkey and brown it, stirring occasionally. Add apple, raisings, jalapeños, tomatoes and Thyme. Add corn bread and 1 cup of turkey stock. Mix well and add chopped cilantro, salt and pepper to taste. Let cool.
TURKEY: Bone turkey. Butterfly turkey breast, season with salt and pepper. Marinate in chile ancho sauce overnight.
Stuff with corn bread stuffing making a roll. Tie with string at both ends and in the middle. Brush with vegetable oil. Sprinkle with more salt and peeper.
Place stuffed turkey breast in a roasting pan. Roast in a preheated 350 degrees F oven for 15 minutes to get the skin crisp. Lower the oven to 325 degrees and cook for about 1 hour until it is cooked. Make sure to baste every 10 minutes with the pan drippings.
CHILE ANCHO SAUCE: Soak chiles in hot water until soft. In a blender, blend chiles with the remaining ingredients to get the consistency of gravy. Heat a pan and add 2 tb spoons of butter and add the sauce. Season with salt.
To serve; Remove string from turkey. Cut into 1/2 inch slices. Serve over chile ancho sauce with Guava or Pineapple Cranberry Chutney and the rest of the stuffing.